HEAT dressing in large saucepan on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in curry paste. Gradually add broth, stirring until well blended.
ADD squash. Bring to boil. Reduce heat to medium; cover. Simmer 15 min. or until squash is tender, stirring occasionally.
POUR, in batches, into blender; cover. Blend until pureed. Return to saucepan. Add cream cheese spread and cilantro; cook until cream cheese is melted and mixture is well blended, stirring frequently with wire whisk.
serving size = 1 cup (250 mL)